Duck Legs with Roasted Vegetables & Pomegranate Jus

Pairing: Dry Creek Vineyard Merlot



  • 4 duck legs
  • 2 turnips, peeled and cut into 1-inch cubes
  • 2 carrots, peeled and cut into 1-inch cubes
  • 2 parsnips, peeled and cut into 1-inch cubes
  • 2 Yukon gold potatoes, cut into 1-inch cubes
  • 1 yellow onion, cut into 1-inch cubes
  • 4 sprigs fresh tarragon
  • Kosher salt
  • Fresh-ground pepper
  • 16 ounces pomegranate-cherry juice
  • ¾ cup dry red wine
  • 2 tbsp Maggi sauce
  • ¼ tsp allspice
  • 1 tsp cayenne
  • 1 tbsp red wine vinegar
  • Juice of 2 oranges
  • 1 tbsp peeled and finely minced fresh ginger



Heat oven to 400F. In a small roasting pan on stove over medium-high heat, sear duck legs, skin-side down, until skin turns golden brown, about 6 minutes. Turn duck legs over and cook 5 minutes more. Remove pan from heat.

With slotted spoon, transfer duck legs to plate. Add turnips, carrots, parsnips, potatoes and onion to roasting pan and stir to mix with fat. Place tarragon sprigs on top of vegetables and season with salt and pepper. Place duck legs skin side up over vegetables. Place pan in oven.

Roast duck legs, turning vegetables occasionally, until instant-read thermometer inserted into the thickest part of leg away from bone registers 165F, about 1 hour.

Meanwhile, combine pomegranate-cherry juice, Maggi sauce, allspice, cayenne, wine, vinegar, orange juice and ginger in small saucepan set over high heat. Bring to boil, then lower heat to medium and cook until reduced by half, about 25 minutes.

Transfer duck legs and vegetables to plate or platter and drizzle with jus.

Serves 4.